4.6 from 114 votes
Crockpot Pork Loin Roast
This Crockpot Pork Loin Roast absolutely melts in your mouth. A bit sweet, a bit salty, and a lot of great flavor. You've never had pork quite like this before! Try it on a sandwich, over potatoes, rice, or grab a fork and eat it straight out of the Crockpot. It's that good.
Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings: 8
Calories: 437 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 tablespoons olive oil divided
- 4 pound pork loin boneless
- 6 cloves garlic minced
- 1 tablespoon dried basil
- 3 tablespoons soy sauce
- ½ cup honey
- ½ teaspoon salt
- 1 cup water
- 1 tablespoon cornstarch
Instructions
- In a large skillet heat 2 tablespoons of the olive oil and sear the pork on all sides just until it has a nice golden brown color.
- In the mean time, in a small bowl, whisk together the garlic, soy sauce, honey, salt, remaining olive oil, water and dried basil. Place the pork into your Crockpot. Pour the sauce all over the pork. Cook on low for 7-8 hours or on high for 3-4 hours.
- Transfer the pork roast to a cutting board and cover with foil while you make the sauce. Let the pork rest for 10 to 20 minutes before cutting it and serving. Leave about 2 cups of liquid in the Crockpot and skim any excess fat from the surface. Whisk the cornstarch with 2 tablespoons of water to make a slurry, then stir into the Crockpot. Cook on high until the sauce thickens.
- Cut the pork into thick 1 inch slices or shred it with 2 forks, then drizzle with lots gravy. Serve over mashed potatoes, or with a side a salad. Also great on sandwiches.
Cup of Yum
Notes
- Use high heat to sear the pork. Give the pan a few minutes to heat up. A golden-brown sear = flavortown.
- Low and slow is the best policy for tender pork.
- Make sure to skim the fat from the liquids in the Crockpot before making the gravy.
- Use more or less cornstarch slurry when you're finishing the gravy as per your consistency preference.
- Transfer the pork loin to an airtight container and store in the fridge for 3-4 days. Make sure the pork has fully cooled down to room temperature before storing.
- To reheat, you can use the microwave or in a skillet over medium heat. Add some gravy to the skillet to avoid having the meat dry out.
Nutrition Information
Serving
1serving
Calories
437kcal
(22%)
Carbohydrates
20g
(7%)
Protein
51g
(102%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
143mg
(48%)
Sodium
460mg
(19%)
Potassium
892mg
(25%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
4IU
(0%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 437
% Daily Value*
| Serving | 1serving | |
| Calories | 437kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 143mg | 48% |
| Sodium | 460mg | 19% |
| Potassium | 892mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.